Chef Gregory attended The Culinary Institute of America (CIA) Hyde Park, New York in 1993.

Aspiring to be a Master Chef, Gregory graduated from the CIA in 1995 and did an additional three months of postgraduate work in 12 specialized cuisine preparation studies. He assisted as Sous Chef (second in command) in several disciplines. His studies took him from nutritional cuisine to specialized wedding cake design. After finishing his curriculum at the CIA, his heart called him home for a short stay in Laguna Beach, California before venturing off to Europe to study under some of the world's most renowned chefs to include: Heinz Winkler of Bavaria, Chef Hunsinger of Munich, Glen Alos of Hawaii and Claudio Pappini of Italy and French Chef Louis Fessy. Gregory's Foundation is in Classical French Cuisine.

Upon returning home from some of the most challenging culinary studies in Europe, he launched his career as Sous Chef at "Five Feet Restaurant" in Laguna Beach. While his tutelage at "Five Feet" was an indelible experience, Chef Gregory's love for the art of cooking compelled him to share his craft, "the code of cooking." He imparts, "cooking is an art, cooking is a science and cooking is sharing knowledge with others." Gregory's passion for the art of cooking engaged him in a teaching position at The Orange County School of Culinary Arts in 1999.

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Chef Gregory also engages in an occasional consultation for the design of restaurant kitchens, new homes and remodeled kitchens.